Begin my making a batch of gingerbread dough. Divide the dough into two discs and wrap each one with plastic wrap. Refrigerate the discs for at least 2 hours or overnight.

While the dough is chilling, make the mini gingerbread house templates. Trace the shapes onto a piece of cardboard. Then, use a sharp precision knife to cut out the shapes.

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

Once the dough has chilled, roll out each disc to 1/4-in thickness. Place your templates on top of the dough and cut out each shape with a sharp pairing knife for each house. You will need 1 front, 1 back, 2 roof pieces, and 2 side pieces per house.

Arrange the cut out shapes on a baking sheet and transfer it to the freezer for 10 minutes. Bake the cookies in your preheated oven for 8 minutes, or until the edges are firm. Once the cookies have finished baking, use your sharp knife to trim any edges that may have spread during baking. Allow the cookies to cool completely on a wire rack.

Once your cookies are completely cool, begin assembling the houses. Make a batch of royal icing. Transfer the icing to a piping bag fitted with decorative tip. Begin by decorating the roof and front pieces. Allow the icing on those piece to dry, and then begin assembling. Pipe a thick layer outlining the backside of the front and back pieces. Connect the side pieces to create the houses. Then, add the roof. Allow the icing to set completely before adding any extra decorations.